Garlic Lemon Orzo Bright (Ready-to-Print Version)
Bright, buttery orzo softened with garlic, lemon, and Parmesan for a flavorful side.
# What You’ll Need:
→ Produce
01 -
½ medium onion, finely diced (or 1 shallot)
02 -
2 to 3 cloves garlic, minced
03 -
Zest of 1 lemon
04 -
3 tablespoons fresh lemon juice
05 -
Fresh chopped parsley, for garnish
→ Pantry
06 -
1 tablespoon olive oil
07 -
½ teaspoon garlic powder
08 -
½ teaspoon salt, plus more to taste
09 -
½ teaspoon ground black pepper, plus more to taste
10 -
1¼ cups dry orzo pasta (approximately 8 ounces)
→ Dairy
11 -
⅓ cup grated Parmesan cheese
12 -
2 to 3 tablespoons unsalted butter
→ Liquids
13 -
2½ cups chicken broth
# Step-by-Step Guide:
01 -
Heat olive oil in a large high-sided skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened. Stir in minced garlic, garlic powder, salt, and black pepper; cook an additional 30 seconds until fragrant.
02 -
Add dry orzo to the skillet and stir continuously for 1 to 2 minutes, allowing it to toast lightly without browning.
03 -
Pour in chicken broth, stir to combine, and bring to a gentle simmer. Cook orzo, stirring occasionally, until tender and most of the liquid is absorbed, about 10 minutes. If mixture becomes too dry, add a splash of water or broth to maintain a creamy consistency.
04 -
Remove from heat. Stir in lemon zest, lemon juice, Parmesan cheese, and butter until fully combined and creamy. Adjust seasoning with additional salt and black pepper to taste. Garnish with fresh parsley before serving.
# Handy Tips:
01 -
For a more intense lemon flavor, add extra lemon zest or a splash more lemon juice at the end. Adjust butter or add a splash of heavy cream for increased richness. Leftovers keep well refrigerated for up to 3 days; reheat with a splash of broth or water.
02 -
Complement the dish with spinach, peas, or roasted cherry tomatoes, or pair with grilled chicken or shrimp for a complete meal.